Pico de Gallo Verde

Inspiration: If you follow the blog, you might know that we love to celebrate cultural holidays by making lots of meals focusing on that culture’s cuisine (with St. Paddy’s Day and Mardi Gras being a couple of favorites). Well, Cinco de Mayo is this week, and Mexican is our very favorite cuisine. This is going to be a good week. :)

What we Loved: This salsa is such a great alternative to the more common tomato-based salsas or pico de gallo. If you haven’t had tomatillos before, they are very, very tart, especially when they’re uncooked. Since this salsa consists mainly of uncooked tomatillos, it’s got an intensely tart flavor that we just adored. When you throw in the other ingredients, you end up with a salsa that is tart, garlicy, spicy, and salty. Really unique and refreshing!

Helpful Hints: We ate this atop a sausage and sweet potato hash (recipe to be posted later this week), and we loved how it provided a cool, tart contrast to the richer flavors of the the rest of the meal. I think that this salsa would also be great in tacos, atop pretty much any type of Mexican-inspired salad, or as a topping for sauteed chicken breasts or fish. It’s just as versatile as tomato-based salsa and would really be great in some many different meals.

Pico de Gallo Verde
Source: Macheesmo

I scaled the recipe down to make a smaller batch. Here’s the recipe as I made it.

2 tomatillos, finely chopped
2-3 small hot peppers, any kind or color, finely chopped
1 small clove garlic, minced
Juice from 1/4 lime
Kohser salt and black pepper

1. Combine all of the ingredients in a bowl. Refrigerate until ready to serve.

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